Goya: Bitter Melon

One of the many foods associated with longevity and health in Japanese cuisine, or more specifically Okinawan cuisine, is goya or bitter melon. Although it is often referred to as a ‘gourd’ or a ‘melon,’ it more closely resembles a lumpy, prickly cucumber, and is, in fact, a fruit, not a vegetable. Despite its strange appearance and often sharp, bitter flavor, with a little know-how, it can be prepared to be quite tasty!

Origins of Goya in Japan

Goya, also known as nigauri, was introduced to Okinawa via China sometime in the 15th century. Its need for a hot and humid climate made southern Japan a perfect place for cultivation. Now around 40% of Japan’s domestic production comes from Okinawa with the other 60% from the southern islands of Kyushu.

How to Cook Goya

As interesting as it looks, goya is actually a quite versatile ingredient! It can be cooked in stir-fried dishes, used in salads and juices, turned into tempura, and even made into pickles. The most famous Okinawan dish with goya is goya champuru, a mix of egg, tofu, pork, and goya stir-fried to perfection.

One of the barriers to entry for goya love is its namesake bitter flavor. There are ways to remove some of that bitterness though! Be sure to pick firm, dark green goya, which are younger and sure to be less bitter. When prepping them, slice them lengthwise and remove all the seeds and white rind. Then before adding to other dishes, soak or boil your sliced goya in salt water for 5 to 10 minutes as another measure to remove some of the bitterness. Until you’re a seasoned goya pro, try adding small amounts to dishes and build up, that way you can learn to love the flavor little by little.

So don’t let the name and appearance deter you! Goya is deceptively delicious and is a traditional food in Okinawa for a reason.

About the author:

Kevin Kilcoyne

The spark that lit Kevin Kilcoyne’s interest in Japanese culture began in elementary school through a friendship with his then classmate Keisuke. Since then, that passion has evolved and bloomed to encompass more than just video games and manga, leading Kevin to live in Japan as a participant of the JET program. During his time in Japan, Kevin sought out as many foods as he could, the experiences and taste memories lingering long after they had gone. Now he is forging a path to link his passions for Japanese food, history, and visual culture and is planning for his return to live in Japan once again. For now, you can find Kevin on Instagram (@waruishouten) where he posts his photography and illustration work. Keep an eye out for more posts and updates as Kevin delves more deeply into his passions for writing and food.